YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Turkey Sausage and Spinach
A light and savory breakfast featuring a fluffy egg white omelet loaded with tender turkey sausage and fresh spinach, all gently sautéed in extra virgin olive oil to create a warm, satisfying start to your day.
INGREDIENTS
6 large egg whites (approx. 198g)
2 links turkey sausage (approx. 100g)
1 cup fresh spinach (approx. 30g)
4 teaspoons extra virgin olive oil
PREPARATION
Separate the egg whites from whole eggs and whisk them in a bowl until slightly frothy.
Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add the turkey sausage links and cook until browned on all sides and heated through.
Remove the sausage from the skillet and set aside. In the same skillet, add the remaining 2 teaspoons of olive oil and sauté the spinach until wilted.
Pour the egg whites into the skillet, letting them spread evenly. Allow the omelet to cook undisturbed until the edges begin to set.
Slice the cooked turkey sausage and distribute evenly over one half of the omelet.
Once the egg whites are mostly set, gently fold the omelet in half over the sausage and spinach. Let it cook for another minute to ensure everything is heated through.
Transfer the omelet to a plate and serve warm.